How South Korea Works by using Kimchi To connect with The whole world — And Beyond

Enlarge this imageIn 2014, about 2,300 individuals in Seoul built 250 tons of kimchi, a standard fermented South Korean pungent vegetable dish, to donate to neighbors in preparing for wintertime.Ahn Young-joon/APhide captiontoggle captionAhn Young-joon/APIn 2014, about two,three hundred men and women in Seoul designed 250 a ton of kimchi, a standard fermented South Korean pungent vegetable dish, to donate to neighbors in preparing for winter season.Ahn Young-joon/APEverybody eats, that is what can make food items a perfect choice to take care of conflicts and foster connections Devontae Booker Jersey amid nations. The strategy known as “gastrodiplomacy,” and South Korea is one of its strongest champions. The place is one of the world’s best at branding alone by food stuff, working with its delicacies as a sort of “soft power” that can help unfold South Korea’s affect. And perhaps as being the govt supports its citizens in opening Korean places to eat all around the entire world, it pays unique focus to advertising and marketing that a lot of ubiquitous of Korean food items: kimchi. Hidden Kitchens: War & Peace & FoodThis is the sixth and final story in a series from The Kitchen Sisters exploring the role food plays in resolving or creating conflict all around the earth. Read more stories in this series, and explore previous tales of Concealed Kitchens. “The Korean authorities studied a form of diplomacy employing Korean culture, music and especially Korean food,” says Byung Hong Park, who is in charge of agriculture, food stuff and rural affairs at the Korean Emba sy in Washington, D.C. “Kimchi is like air in Korea,” says Hyunjoo Albrecht, a San Francisco-based chef who grew up near the Korean Demilitarized Zone (DMZ), the strip of land that serves as the border between North Korea and South Korea. “It always has to be in the refrigerator in every house, a big batch.” Kimchi is not just cabbage salad it is e sential to your culture of your country. There are hundreds of different varieties of kimchi in Korea, and about 1.5 million lots of it is consumed each year. Even the Korean stock market reflects this obse sion: The “Kimchi Index” tracks when Napa cabbage and the 12 other ingredients chili, carrots, radishes and anchovies among the them are at their most effective prices. “When I was young, my mom used to make 200 heads of cabbage, wintertime Kimjang,” says YouTube’s Korean cooking star, Maangchi. The SaltLearn To Make Korean Food stuff With A Charming Graphic Cookbook Kimjang, the tradition of making kimchi, brought together entire villages and neighborhoods to turn hundreds of heads of cabbages into a source of meals and nutrition for persons who have historically borne long eras of deprivation and starvation. The kimchi was fermented and aged in underground pots or modern refrigerators. The ritual of Kimjang is so vital on the country’s identity that UNESCO added the tradition to its representative list of your intangible cultural heritage of humanity. But the tradition is also threatened, as modern life continues to separate families and make fast food stuff more popular than slow, standard home-cooking. “It was the time when the women would gather and go sip. There would be matchmaking,” says Sunhui Chang, who grew up in Incheon, South Korea, but is now chef and owner with the restaurant FuseBox in Oakland, Calif. “There would be some marriages that came about during the time of kimchi making.” Hyunjoo remembers the ritual that took place each November in her village: “You wouldn’t greet your neighbors with ‘Hi, how are you?’ but with ‘How many heads of cabbage are you doing?’ “The SaltGastrodiplomacy: Cooking Up A Tasty Le son On War And Peace The kimchi-making traveled from house to house by the village. “One person trimming the ginger, a person person cutting the cabbage, a single person cutting the radish,” Hyunjoo says. “It’s very labor intensive. You need the enable of others.” And though Kimjang was a way to bring the community together, Hyunjoo recalls volatile fights between her mother and a neighbor. “They’re yelling at each other,” she says, “and a few days later they’re sitting next to each other cutting cabbage, joking together, making food items together.” Chang says sharp gender divisions prevailed during Kimjang. “Men weren’t really allowed to be around,” he says. “I was always told that if the men started hanging about and touching the kimchi, it would be bad kimchi.” Enlarge this imageSouth Korean astronaut Soyeon Yi, seen here with Ru sian Federal Space Agency cosmonaut Yuri Malenchenko (middle) and NASA astronaut Peggy Whitson (right), prepared kimchi for her fellow space travelers aboard the International Space Station.NASAhide captiontoggle captionNASASouth Korean astronaut Soyeon Yi, seen here with Ru sian Federal Space Agency cosmonaut Yuri Malenchenko (middle) and NASA astronaut Peggy Whitson (right), prepared kimchi for her fellow space travelers aboard the International Space Station.NASAKimchi in space For decades after the Korean War on the 1950s, the nation barely had enough money to feed by itself, let alone enter the space race. It wasn’t until 2008 that South Korea chose Soyeon Yi, a woman who had grown up in Gwanju, to be the country’s first astronaut. “When I was a kid, I couldn’t even dare to be an astronaut,” Yi says. “Korea doesn’t even have a space agency!” The federal government had worked for nearly a decade to invent Korean space meals. Ten e sential dishes were created, two of which were kimchi (freeze-dried and canned). It is difficult for Koreans to imagine a day without kimchi, let alone an entire space expedition. “Having kimchi in space, you are far from your home planet,” Yi says. “When you eat your own common food stuff, it would make you feel emotionally supported.” The kimchi, however, had to be radiated to kill all the microorganisms in the probiotic-rich dish. “After radiation the kimchi became so saggy. [It] looked like it was 100 years old,” says Yi. “I cannot say it’s a really tasteful kimchi, but still I like it because I can feel my home.” K-Pop/K-FoodThe SaltWho’s Behind The Latest Food items Trend? Maybe It’s A Authorities K-Pop, the popular Korean music genre, burst onto the scene with its global hit “Gangnam Style.” “We call the Korean foodstuff ‘K-Food’, like ‘K-Pop’ music,” says Park with the government-created campaign designed to popularize the country’s delicacies. “The governing administration gave financial support to Korean places to eat in the U.S.,” says Hyunjoo, who six years ago started a line of kimchi termed “Sinto Gourmet” in America. “They want more men and women outside Demarcus Walker Jersey Korea to eat more Korean foodstuff.” The Kimchi Bus Si-Hyeon Ryu, who launched the “Kimchi Bus Project” five years ago, has trekked to 34 countries to spread his love in the common dish.Sihyeong Yu/Courtesy on the Kimchi Bus Projecthide captiontoggle captionSihyeong Yu/Courtesy with the Kimchi Bus ProjectThe Kimchi Bus Project was launched five years ago by Si-Hyeon Ryu, a chef and writer from South Korea. Ryu, whose travels are supported by the Korean govt, has trekked to 32 countries from the United States to Argentina to Italy cooking conventional Korean food items and spreading his love of kimchi. “People on the street know just about North and South Korea,” he says, but not much about Korean cuisine. “If I explain about kimchi, they will understand about Korea.” “The Korean government is very conscious of foodstuff culture,” says Johanna Mendelson Forman, a profe sor at American University in Washington, D.C., who specializes in gastrodiplomacy. “The proliferation of Korean dining places is an extension of that culture. Korea uses that ‘kimchi diplomacy’ like a way of branding itself.” Yi describes a night of kimchi diplomacy in space: “I had a special Korean foods night. I produced dinner for all other six astronauts on the space station. I still remember just one of my Ru sian colleagues he tried to tell me it’s good. But his face told me … ‘ugh, what the hell it is?’ ” “I think meals is not just a thing we eat for living,” says Yi. “Food helps us trust each other. In Korea we have a saying: Whoever prepares for you the good meal … you cannot betray them.”Enlarge this imageSinto Gourmet Kimchi Fried RiceHyunjoo Albrecht/Courtesy of Sinto Gourmethide captiontoggle captionHyunjoo Albrecht/Courtesy of Sinto GourmetSinto Gourmet Kimchi Fried RiceHyunjoo Albrecht/Courtesy of Sinto GourmetKimchi Fried Rice This recipe comes to us courtesy of Hyunjoo Albrecht of Sinto Gourmet. Ingredients (Can make 2 portions) 3 strips bacon, cut into strips about 1/4-inch lengths1/3 cup yellow onion, chopped1 cup red Napa cabbage kimchi, drained and chopped with juice saved2 cups steamed white short-grain rice, chilled in refrigerator2 tablespoons canola or vegetable oilSalt and pepper1/2 tablespoon butter2 eggs cooked sunny side up (optional)2 tablespoons green onion, sliced thin (optional)Directions 1. Cook bacon in a 12-inch nonstick skillet over medium-high heat for about 3 minutes until golden brown. Take out bacon from the pan and set aside on a paper towel but leave bacon fat in the pan. 2. In the same pan with bacon fat in it, add the yellow onion and kimchi. Saute until the onion becomes translucent and kimchi is somewhat sweated out for about 3 to 4 minutes. 3. Add rice in the pan and try to break the lump of rice with an up and down motion making use of a flat wooden spoon or spatula, then stir for about 5 minutes. If the pan gets too dry from rice soaking up the oil, add canola oil or vegetable oil about one particular tablespoon at a time as you stir fry the mixture of rice, yellow onion, and Kimchi. If you like a stronger kimchi flavor, add kimchi juice a tablespoon at a time as you continue to stir fry. 4. Take pan off the heat, add bacon and butter, and mix well 6. Transfer rice to a serving platter, put a cooked egg on top, and sprinkle with green onion before serving. IMPORTANT: Don’t try to make kimchi fried rice with hot or warm rice. It will turn out incredibly mushy. Use only cold or at least slightly chilled rice.